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SYSTEMS
DC Norris' Cook-Chill System: An Industry Benchmark for Food Safety, Pasteurisation, Extended Shelf Life, and Production Efficiency
Cook Chill Systems are an economical method for large volume food production, allowing food manufacturers to prepare substantial quantities of food in advance at a Centralised Production Facility. This prepared food can then be transported to various outlets, such as restaurants and supermarkets, to be sold or served. With the ability to extend the shelf life of products up to 45 days, Cook Chill Systems ensure food safety and quality, making them an efficient and cost-effective solution for the food industry.
The key to safely extending the storage of foods lies in rapidly chilling the cooked product through the critical ‘danger zone’ of 5°C to 63°C, effectively slowing bacterial growth. By heating products to a high temperature for pasteurisation and then quickly cooling them, spoilage from microbial growth is significantly reduced. Controlled refrigerated storage is essential for maintaining food quality, ensuring that taste, texture, and aroma are preserved. Foods produced using this system retain the freshness and flavour of newly prepared meals and sauces.
Cook Chill follows a logical fully documented production cycle:
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The DC Norris Manual Bag Emptier / Scraper is designed to facilitate the efficient and hygienic emptying of product bags, utilising roller blades for smooth product transfer.
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The patented DCN Belt Tumble Chiller has been designed for improved efficiency and faster cooling and unloading times, giving food producers savings on overall production times costs and labour.
The Model 400 Heat Seal Pump Fill Station is the latest addition to DCN’s filling range with brand new unique features and benefits.
The jet cook and braising bar demonstrated fantastic particulate integrity, and a fresher more home cooked finished product
Ronnie Miles, Managing Director
Bells Food Group Ltd